Puerto Rican Rice

Original recipe came from my dear online friend’s son, Elsa so graciously shared with our food message board. She said they normally serve as a side dish but I have revised to make it a main dish to my liking.

Puerto Rican Rice

Paula’s version

Adapted from friend, Elsa’s recipe

1 lb. andouille sausage, cubed

1/2 cup chopped onion

1/2 cup each red & green bell pepper, chopped

2 roasted poblanos, chopped

3 cloves garlic, minced

1 cup white rice, rinsed  & drained

2 cups chicken broth

1 packet Goya Sazon con culantro y achiote

1/2 tsp. Fresh cracked pepper

1 can Pigeon Peas (gandules), drained

Sauté sausage until lightly browned, add onion & peppers. Cook 5 additional minutes. Add rice & garlic, cook an additional minute. 

Add broth, Sazon & gandules. Bring to boil. Reduce heat, cover & cook 15-20 minutes. 

Add 1 Tbsp. Chopped cilantro.

Puerto Rican Rice

Elsa Moore

  Mince 1/2 onion

Roasted diced poblano pepper (you can eliminate if you prefer)
1/2 C each red and green pepper
1 T minced garlic
1/2 C cubed smoked sausage 
1 C long grain rice (rinsed)
1 C green pigeon peas (gandules)
2 C chicken stock
1/2 pkg Goya Sazon con culantro y achiote

In large skillet brown sausage in a couple T of oil, add onion, garlic, peppers till soft. Add rice, stir till lightly brown. Add chicken stock, pigeon peas, and seasoning, add salt and pepper to taste. Bring to boil, cover and simmer 15 minutes.

***I actually used 1 lb. andouille sausage & 1 can of pigeon peas. Definitely add the roasted poblano, in fact, I use 2. I also add 1 Tbsp. Minced cilantro at the end. I also don’t add salt but do add fresh cracked pepper. 

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